This morning I made RISOTTO AGLI SPINACI.
(Very simple to do)
here is the photos:

http://tinypic.com/9ar583.jpg
http://tinypic.com/9ar603.jpg

Recipe for 2 persons:
200 grammes of yellow rice (I use riso Flora);
25 grammes of butter
3 teaspoons of EVOO;
1 onion chopped
3 cubes of frozen spinach;
1.5 litres of hot broth;
3 teaspoons of salt
1 tea spoon of white pepper
1 dusting of nutmeg
30 grammes of Reggiano (I put a cheese called "Castelmagno");
-----------------------
Boil the spinach and when cold, squash and mince them.
Put on the fire a pot with broth and when it is hot turn off the fire.
In a large frying pan put oil and butter. When the butter is liquefied put
the onion and when this one become trasparent and soft add the spinach. Mix
and season with salt, pepper and the nutmeg, then add the rice.
Mix with a wood spoon adding few broth little by little (when broth is
absorbed from the rice you add another ladle).
Continue to mix till the rice is ready (about 15 minutes).
At the end turn off the fire, put the grated cheese and mix again.
Your Risotto agli spinaci is ready. Very good if you like vegetables!
Have a nice meal
Pandora

snipped...

> Looks wonderful Pandora. Your kitchen wallpaper reminds me of mine and I
> hate my kitchen
>
> Michael /// ducking and running

I'd say they were tiles

"MG" > ha scritto nel messaggio
...
> snipped...
>
>> Looks wonderful Pandora. Your kitchen wallpaper reminds me of mine and I
>> hate my kitchen

I haven't chosen it! I found it when I came in this house (
Cheers
Pandora

> "MG" > ha scritto nel messaggio
> ...
>> snipped...
>>
>>> Looks wonderful Pandora. Your kitchen wallpaper reminds me of mine and
>>> I
>>> hate my kitchen

I forgot to say: I also hate it ))
Pandora

Dog3 wrote:
> "Pandora" > wrote in
> :
>
>
>>This morning I made RISOTTO AGLI SPINACI.
>>(Very simple to do)
>>here is the photos:
>>
>>http://tinypic.com/9ar583.jpg
>>http://tinypic.com/9ar603.jpg
>>
>>Recipe for 2 persons:
Snipped
>
> Looks wonderful Pandora. Your kitchen wallpaper reminds me of mine and I
> hate my kitchen
>
> Michael /// ducking and running


To me, it looks as they were very pretty ceramic tiles. I do not
think it is wallpaper. Pandora, which is it?

Pandora wrote:
>> This morning I made RISOTTO AGLI SPINACI.
>> (Very simple to do)
>> here is the photos:
>>
>> http://tinypic.com/9ar583.jpg
>> http://tinypic.com/9ar603.jpg
>>
>> Recipe for 2 persons:
>> 200 grammes of yellow rice (I use riso Flora);
>> 25 grammes of butter
>> 3 teaspoons of EVOO;
>> 1 onion chopped
>> 3 cubes of frozen spinach;
>> 1.5 litres of hot broth;
>> 3 teaspoons of salt
>> 1 tea spoon of white pepper
>> 1 dusting of nutmeg
>> 30 grammes of Reggiano (I put a cheese called "Castelmagno");
>> -----------------------
>> Boil the spinach and when cold, squash and mince them.
>> Put on the fire a pot with broth and when it is hot turn off the
>> fire.
>> In a large frying pan put oil and butter. When the butter is
>> liquefied put the onion and when this one become trasparent and soft
>> add the spinach. Mix and season with salt, pepper and the nutmeg,
>> then add the rice.
>> Mix with a wood spoon adding few broth little by little (when broth
>> is absorbed from the rice you add another ladle).
>> Continue to mix till the rice is ready (about 15 minutes).
>> At the end turn off the fire, put the grated cheese and mix again.
>> Your Risotto agli spinaci is ready. Very good if you like vegetables!

My first impression on reading this recipe was to hold off on boiling the
spinach. I was thinking about chopping it and then adding it at the end.
The heat from the rice would wilt it. I was thinking flavour wise and it
would pack more of a punch and the colour may be more brilliant as well.
Have you tried that?

Debbie

"Pandora" > wrote in message
...
>
>> "MG" > ha scritto nel messaggio
>> ...
>>> snipped...
>>>
>>>> Looks wonderful Pandora. Your kitchen wallpaper reminds me of mine and
>>>> I
>>>> hate my kitchen
>
> I forgot to say: I also hate it ))
> Pandora
I don't think it is so bad -- it is the ambience of an Italian countyr-style
kitchen, is it not?
Also ducking and running,
Dee Dee

"Margaret Suran" > ha scritto nel messaggio
...
>
>
> Dog3 wrote:
>> "Pandora" > wrote in
>> :
>>>This morning I made RISOTTO AGLI SPINACI.
>>>(Very simple to do)
>>>here is the photos:
>>>
>>>http://tinypic.com/9ar583.jpg
>>>http://tinypic.com/9ar603.jpg
>>>
>>>Recipe for 2 persons:
> Snipped
>>
>> Looks wonderful Pandora. Your kitchen wallpaper reminds me of mine and I
>> hate my kitchen
>>
>> Michael /// ducking and running
>
>
> To me, it looks as they were very pretty ceramic tiles. I do not think it
> is wallpaper. Pandora, which is it?

It is ceramic. But now is a little out of fashion because it is years '70.
Now, ceramic tiles are smaller and very beautiful, I should broken my
kitchen and put others. In the future i will see...
cheers
Pandora

"Debbie" > ha scritto nel messaggio
...
> Pandora wrote:
>>> This morning I made RISOTTO AGLI SPINACI.
>>> (Very simple to do)
>>> here is the photos:
>>>
>>> http://tinypic.com/9ar583.jpg
>>> http://tinypic.com/9ar603.jpg
>>>
>>> Recipe for 2 persons:
>>> 200 grammes of yellow rice (I use riso Flora);
>>> 25 grammes of butter
>>> 3 teaspoons of EVOO;
>>> 1 onion chopped
>>> 3 cubes of frozen spinach;
>>> 1.5 litres of hot broth;
>>> 3 teaspoons of salt
>>> 1 tea spoon of white pepper
>>> 1 dusting of nutmeg
>>> 30 grammes of Reggiano (I put a cheese called "Castelmagno");
>>> -----------------------
>>> Boil the spinach and when cold, squash and mince them.
>>> Put on the fire a pot with broth and when it is hot turn off the
>>> fire.
>>> In a large frying pan put oil and butter. When the butter is
>>> liquefied put the onion and when this one become trasparent and soft
>>> add the spinach. Mix and season with salt, pepper and the nutmeg,
>>> then add the rice.
>>> Mix with a wood spoon adding few broth little by little (when broth
>>> is absorbed from the rice you add another ladle).
>>> Continue to mix till the rice is ready (about 15 minutes).
>>> At the end turn off the fire, put the grated cheese and mix again.
>>> Your Risotto agli spinaci is ready. Very good if you like vegetables!
>
> My first impression on reading this recipe was to hold off on boiling the
> spinach. I was thinking about chopping it and then adding it at the end.
> The heat from the rice would wilt it.

If you have fresh spinach is ok. But if you have frozen spinach, you can't
put the "icebergs" in your frying pan

I was thinking flavour wise and it
> would pack more of a punch and the colour may be more brilliant as well.
> Have you tried that?

Yes! with fresh spinach, but this is a winter vegetable. In this period you
can't find them!
Cheers
Pandora

"Dee Randall" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>>> "MG" > ha scritto nel messaggio
>>> ...
>>>> snipped...
>>>>
>>>>> Looks wonderful Pandora. Your kitchen wallpaper reminds me of mine
>>>>> and I
>>>>> hate my kitchen
>>
>> I forgot to say: I also hate it ))
>> Pandora
> I don't think it is so bad -- it is the ambience of an Italian
> countyr-style kitchen, is it not?

Not in 2005! ))))))))
Cheers
Pandora

Pandora wrote:
>> "Debbie" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>>> This morning I made RISOTTO AGLI SPINACI.
>>>>> (Very simple to do)
>>>>> here is the photos:
>>>>>
>>>>> http://tinypic.com/9ar583.jpg
>>>>> http://tinypic.com/9ar603.jpg
>>>>>
>>>>> Recipe for 2 persons:
>>>>> 200 grammes of yellow rice (I use riso Flora);
>>>>> 25 grammes of butter
>>>>> 3 teaspoons of EVOO;
>>>>> 1 onion chopped
>>>>> 3 cubes of frozen spinach;
>>>>> 1.5 litres of hot broth;
>>>>> 3 teaspoons of salt
>>>>> 1 tea spoon of white pepper
>>>>> 1 dusting of nutmeg
>>>>> 30 grammes of Reggiano (I put a cheese called "Castelmagno");
>>>>> -----------------------
>>>>> Boil the spinach and when cold, squash and mince them.
>>>>> Put on the fire a pot with broth and when it is hot turn off the
>>>>> fire.
>>>>> In a large frying pan put oil and butter. When the butter is
>>>>> liquefied put the onion and when this one become trasparent and
>>>>> soft add the spinach. Mix and season with salt, pepper and the
>>>>> nutmeg, then add the rice.
>>>>> Mix with a wood spoon adding few broth little by little (when
>>>>> broth is absorbed from the rice you add another ladle).
>>>>> Continue to mix till the rice is ready (about 15 minutes).
>>>>> At the end turn off the fire, put the grated cheese and mix again.
>>>>> Your Risotto agli spinaci is ready. Very good if you like
>>>>> vegetables!
>>>
>>> My first impression on reading this recipe was to hold off on
>>> boiling the spinach. I was thinking about chopping it and then
>>> adding it at the end. The heat from the rice would wilt it.
>>
>> If you have fresh spinach is ok. But if you have frozen spinach,
>> you can't put the "icebergs" in your frying pan
>>
>> I was thinking flavour wise and it
>>> would pack more of a punch and the colour may be more brilliant as
>>> well. Have you tried that?
>>
>> Yes! with fresh spinach, but this is a winter vegetable. In this
>> period you can't find them!

Thanks.. I don't use frozen spinach. So I think I will make it with those
changes then!

Debbie

"Dog3" > wrote in message
...

> I want a new kitchen but can't afford it right now. I'll bet I got ya'
> beat on this one. The fridge (in perfect condition) is avocado also.
> Bleah.
>
> Michael

ahh ... I think I may just die for an avocado fridge If you ever want to
get rid of it ...

"Debbie" > ha scritto nel messaggio
...
> Pandora wrote:
>>> "Debbie" > ha scritto nel messaggio
>>> ...
>>>> Pandora wrote:
>>>>>> This morning I made RISOTTO AGLI SPINACI.
>>>>>> (Very simple to do)
>>>>>> here is the photos:
>>>>>>
>>>>>> http://tinypic.com/9ar583.jpg
>>>>>> http://tinypic.com/9ar603.jpg
>>>>>>
>>>>>> Recipe for 2 persons:
>>>>>> 200 grammes of yellow rice (I use riso Flora);
>>>>>> 25 grammes of butter
>>>>>> 3 teaspoons of EVOO;
>>>>>> 1 onion chopped
>>>>>> 3 cubes of frozen spinach;
>>>>>> 1.5 litres of hot broth;
>>>>>> 3 teaspoons of salt
>>>>>> 1 tea spoon of white pepper
>>>>>> 1 dusting of nutmeg
>>>>>> 30 grammes of Reggiano (I put a cheese called "Castelmagno");
>>>>>> -----------------------
>>>>>> Boil the spinach and when cold, squash and mince them.
>>>>>> Put on the fire a pot with broth and when it is hot turn off the
>>>>>> fire.
>>>>>> In a large frying pan put oil and butter. When the butter is
>>>>>> liquefied put the onion and when this one become trasparent and
>>>>>> soft add the spinach. Mix and season with salt, pepper and the
>>>>>> nutmeg, then add the rice.
>>>>>> Mix with a wood spoon adding few broth little by little (when
>>>>>> broth is absorbed from the rice you add another ladle).
>>>>>> Continue to mix till the rice is ready (about 15 minutes).
>>>>>> At the end turn off the fire, put the grated cheese and mix again.
>>>>>> Your Risotto agli spinaci is ready. Very good if you like
>>>>>> vegetables!
>>>>
>>>> My first impression on reading this recipe was to hold off on
>>>> boiling the spinach. I was thinking about chopping it and then
>>>> adding it at the end. The heat from the rice would wilt it.
>>>
>>> If you have fresh spinach is ok. But if you have frozen spinach,
>>> you can't put the "icebergs" in your frying pan
>>>
>>> I was thinking flavour wise and it
>>>> would pack more of a punch and the colour may be more brilliant as
>>>> well. Have you tried that?
>>>
>>> Yes! with fresh spinach, but this is a winter vegetable. In this
>>> period you can't find them!
>
> Thanks.. I don't use frozen spinach. So I think I will make it with those
> changes then!

Ok! Frozen spinach aren't the best thing in the earth! )))
But they come usefull for many cooked preparations such as: Ravioli ricotta
e spinaci; crepes; flans etc.
Cheers
Pandora

On Sun, 24 Jul 2005 14:21:10 GMT, Pandora wrote:

> 200 grammes of yellow rice (I use riso Flora);

I don't know what yellow rice is... another name for arborio?
I've never thought of it as *yellow* before this.

On Sun, 24 Jul 2005 18:07:36 GMT, Pandora wrote:

> Ok! Frozen spinach aren't the best thing in the earth! )))
> But they come usefull for many cooked preparations such as: Ravioli ricotta
> e spinaci; crepes; flans etc.

You're very practical, Pandora. No need to make things hard when you
don't have to. IMO, if it's going to be cooked anyway - I might as
well use frozen.

Pandora wrote:
>> "Debbie" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>>> "Debbie" > ha scritto nel messaggio
>>>>> ...
>>>>>> Pandora wrote:
>>>>>>>> This morning I made RISOTTO AGLI SPINACI.
>>>>>>>> (Very simple to do)
>>>>>>>> here is the photos:
>>>>>>>>
>>>>>>>> http://tinypic.com/9ar583.jpg
>>>>>>>> http://tinypic.com/9ar603.jpg
>>>>>>>>
>>>>>>>> Recipe for 2 persons:
>>>>>>>> 200 grammes of yellow rice (I use riso Flora);
>>>>>>>> 25 grammes of butter
>>>>>>>> 3 teaspoons of EVOO;
>>>>>>>> 1 onion chopped
>>>>>>>> 3 cubes of frozen spinach;
>>>>>>>> 1.5 litres of hot broth;
>>>>>>>> 3 teaspoons of salt
>>>>>>>> 1 tea spoon of white pepper
>>>>>>>> 1 dusting of nutmeg
>>>>>>>> 30 grammes of Reggiano (I put a cheese called "Castelmagno");
>>>>>>>> -----------------------
>>>>>>>> Boil the spinach and when cold, squash and mince them.
>>>>>>>> Put on the fire a pot with broth and when it is hot turn off
>>>>>>>> the fire.
>>>>>>>> In a large frying pan put oil and butter. When the butter is
>>>>>>>> liquefied put the onion and when this one become trasparent and
>>>>>>>> soft add the spinach. Mix and season with salt, pepper and the
>>>>>>>> nutmeg, then add the rice.
>>>>>>>> Mix with a wood spoon adding few broth little by little (when
>>>>>>>> broth is absorbed from the rice you add another ladle).
>>>>>>>> Continue to mix till the rice is ready (about 15 minutes).
>>>>>>>> At the end turn off the fire, put the grated cheese and mix
>>>>>>>> again. Your Risotto agli spinaci is ready. Very good if you
>>>>>>>> like vegetables!
>>>>>>
>>>>>> My first impression on reading this recipe was to hold off on
>>>>>> boiling the spinach. I was thinking about chopping it and then
>>>>>> adding it at the end. The heat from the rice would wilt it.
>>>>>
>>>>> If you have fresh spinach is ok. But if you have frozen spinach,
>>>>> you can't put the "icebergs" in your frying pan
>>>>>
>>>>> I was thinking flavour wise and it
>>>>>> would pack more of a punch and the colour may be more brilliant
>>>>>> as well. Have you tried that?
>>>>>
>>>>> Yes! with fresh spinach, but this is a winter vegetable. In this
>>>>> period you can't find them!
>>>
>>> Thanks.. I don't use frozen spinach. So I think I will make it
>>> with those changes then!
>>
>> Ok! Frozen spinach aren't the best thing in the earth! )))
>> But they come usefull for many cooked preparations such as: Ravioli
>> ricotta e spinaci; crepes; flans etc.
Perhaps.. I haven't really made anything like that with spinach before.
However, I seem to be using more and more spinach in my meals recently.. so
that could change. In that case, I may be purchasing frozen as well. :-)
That however will depend on if grandson likes spinach as he is coming to
live in me with in a couple of weeks.

Debbie

"sf" > ha scritto nel messaggio
...
> On Sun, 24 Jul 2005 14:21:10 GMT, Pandora wrote:
>
>> 200 grammes of yellow rice (I use riso Flora);
>
> I don't know what yellow rice is... another name for arborio?
> I've never thought of it as *yellow* before this.

They call "yellow rice" because the grains are really yellow. It isn't
arborio.
It is the pre cooked rice, the one that doesen't overkook; the one that has
separated grains also if you forget it on the fire and also if you mix and
mix for long time; the one that Chinese people doesn't use. It is very good
for rice salads and for risotti. It is no good to make supplì.
Here is what I have found:
http://tinypic.com/9bf7sg.jpg
Cheers
Pandora

"sf" > ha scritto nel messaggio
...
> On Sun, 24 Jul 2005 18:07:36 GMT, Pandora wrote:
>
>> Ok! Frozen spinach aren't the best thing in the earth! )))
>> But they come usefull for many cooked preparations such as: Ravioli
>> ricotta
>> e spinaci; crepes; flans etc.
>
> You're very practical, Pandora. No need to make things hard when you
> don't have to. IMO, if it's going to be cooked anyway - I might as
> well use frozen.

In summer you can use only frozen spinach, because it is a winter vegetable

Cheers
Pandora
Ps. Why do you say that I make "things hard"?

"Debbie" > ha scritto nel messaggio
...
> Pandora wrote:
>>> "Debbie" > ha scritto nel messaggio
>>> ...
>>>> Pandora wrote:
>>>>>> "Debbie" > ha scritto nel messaggio
>>>>>> ...
>>>>>>> Pandora wrote:
>>>>>>>>> This morning I made RISOTTO AGLI SPINACI.
>>>>>>>>> (Very simple to do)
>>>>>>>>> here is the photos:
>>>>>>>>>
>>>>>>>>> http://tinypic.com/9ar583.jpg
>>>>>>>>> http://tinypic.com/9ar603.jpg
>>>>>>>>>
>>>>>>>>> Recipe for 2 persons:
>>>>>>>>> 200 grammes of yellow rice (I use riso Flora);
>>>>>>>>> 25 grammes of butter
>>>>>>>>> 3 teaspoons of EVOO;
>>>>>>>>> 1 onion chopped
>>>>>>>>> 3 cubes of frozen spinach;
>>>>>>>>> 1.5 litres of hot broth;
>>>>>>>>> 3 teaspoons of salt
>>>>>>>>> 1 tea spoon of white pepper
>>>>>>>>> 1 dusting of nutmeg
>>>>>>>>> 30 grammes of Reggiano (I put a cheese called "Castelmagno");
>>>>>>>>> -----------------------
>>>>>>>>> Boil the spinach and when cold, squash and mince them.
>>>>>>>>> Put on the fire a pot with broth and when it is hot turn off
>>>>>>>>> the fire.
>>>>>>>>> In a large frying pan put oil and butter. When the butter is
>>>>>>>>> liquefied put the onion and when this one become trasparent and
>>>>>>>>> soft add the spinach. Mix and season with salt, pepper and the
>>>>>>>>> nutmeg, then add the rice.
>>>>>>>>> Mix with a wood spoon adding few broth little by little (when
>>>>>>>>> broth is absorbed from the rice you add another ladle).
>>>>>>>>> Continue to mix till the rice is ready (about 15 minutes).
>>>>>>>>> At the end turn off the fire, put the grated cheese and mix
>>>>>>>>> again. Your Risotto agli spinaci is ready. Very good if you
>>>>>>>>> like vegetables!
>>>>>>>
>>>>>>> My first impression on reading this recipe was to hold off on
>>>>>>> boiling the spinach. I was thinking about chopping it and then
>>>>>>> adding it at the end. The heat from the rice would wilt it.
>>>>>>
>>>>>> If you have fresh spinach is ok. But if you have frozen spinach,
>>>>>> you can't put the "icebergs" in your frying pan
>>>>>>
>>>>>> I was thinking flavour wise and it
>>>>>>> would pack more of a punch and the colour may be more brilliant
>>>>>>> as well. Have you tried that?
>>>>>>
>>>>>> Yes! with fresh spinach, but this is a winter vegetable. In this
>>>>>> period you can't find them!
>>>>
>>>> Thanks.. I don't use frozen spinach. So I think I will make it
>>>> with those changes then!
>>>
>>> Ok! Frozen spinach aren't the best thing in the earth! )))
>>> But they come usefull for many cooked preparations such as: Ravioli
>>> ricotta e spinaci; crepes; flans etc.
> Perhaps.. I haven't really made anything like that with spinach before.
> However, I seem to be using more and more spinach in my meals recently..
> so
> that could change. In that case, I may be purchasing frozen as well. :-)
> That however will depend on if grandson likes spinach as he is coming to
> live in me with in a couple of weeks.

We hope that grandson likes spinach )
Cheers
Pandora

On Mon, 25 Jul 2005 04:36:23 GMT, Pandora wrote:
>
> "sf" > ha scritto nel messaggio
> ...
> > On Sun, 24 Jul 2005 18:07:36 GMT, Pandora wrote:
> >
> >> Ok! Frozen spinach aren't the best thing in the earth! )))
> >> But they come usefull for many cooked preparations such as: Ravioli
> >> ricotta
> >> e spinaci; crepes; flans etc.
> >
> > You're very practical, Pandora. No need to make things hard when you
> > don't have to. IMO, if it's going to be cooked anyway - I might as
> > well use frozen.
>
> In summer you can use only frozen spinach, because it is a winter vegetable
>

Spinach is still seasonal for you? Why winter only? We get it fresh
year 'round here.

> Ps. Why do you say that I make "things hard"?
>
Hard in this case means "difficult". I'm talking about procedure -
so I mean adding steps such as at least more 2 steps of preparation,
perhaps 3 if you wanted to chop the spinach too.

I don't like all the washing (at least twice) and stem breaking I have
to do to get to the point of cooking fresh spinach. So unless I'm
using it in a salad (when I'd use baby/young spinach leaves) or a
wilted (by hot dressing) salad, I don't bother with fresh. For
instance, when I make soufflé or frittata - I use frozen, bagged
spinach and I always keep a block/box/cube of frozen, chopped spinach
in the freezer for those times I want to toss a little spinach into
something on the spur of the moment... let's say soup.

On Mon, 25 Jul 2005 04:33:25 GMT, Pandora wrote:

> They call "yellow rice" because the grains are really yellow. It isn't
> arborio.
> It is the pre cooked rice, the one that doesen't overkook; the one that has
> separated grains also if you forget it on the fire and also if you mix and
> mix for long time; the one that Chinese people doesn't use.

I understand now, thanks. We call it "converted" rice and the most
famous brand is "Uncle Ben's". When you said *yellow*, the thought of
converted rice occured to me - but I'm too used to thinking of risotto
as a restaurant dish or something to fuss over in the kitchen.

> It is very good for rice salads and for risotti. It is no good to make supplì.

Supplì? That's a new one for me! Is this a representative recipe?
http://www.recipezaar.com/57068

> Here is what I have found:
> http://tinypic.com/9bf7sg.jpg

Thanks, here's Uncle Ben:
http://www.unclebens.com/rice/default.aspx?prod=4

"sf" > ha scritto nel messaggio
...
> On Mon, 25 Jul 2005 04:36:23 GMT, Pandora wrote:
>>
>> "sf" > ha scritto nel messaggio
>> ...
>> > On Sun, 24 Jul 2005 18:07:36 GMT, Pandora wrote:
>> >
>> >> Ok! Frozen spinach aren't the best thing in the earth! )))
>> >> But they come usefull for many cooked preparations such as: Ravioli
>> >> ricotta
>> >> e spinaci; crepes; flans etc.
>> >
>> > You're very practical, Pandora. No need to make things hard when you
>> > don't have to. IMO, if it's going to be cooked anyway - I might as
>> > well use frozen.
>>
>> In summer you can use only frozen spinach, because it is a winter
>> vegetable
>>
>
> Spinach is still seasonal for you? Why winter only? We get it fresh
> year 'round here.

If you find them, they are very expensive! I prefer to buy them in the
winter.
>
>> Ps. Why do you say that I make "things hard"?
>>
> Hard in this case means "difficult".

I understood that you wanted to say "difficult" )

I'm talking about procedure -
> so I mean adding steps such as at least more 2 steps of preparation,
> perhaps 3 if you wanted to chop the spinach too.

Next time I will be more precise! I thought they understood my recipe!
>
> I don't like all the washing (at least twice) and stem breaking I have
> to do to get to the point of cooking fresh spinach. So unless I'm
> using it in a salad (when I'd use baby/young spinach leaves) or a
> wilted (by hot dressing) salad, I don't bother with fresh. For
> instance, when I make soufflé or frittata - I use frozen, bagged
> spinach and I always keep a block/box/cube of frozen, chopped spinach
> in the freezer for those times I want to toss a little spinach into
> something on the spur of the moment... let's say soup.

But I have said the same thing )))
Cheers
Pandora
>
>

"sf" > ha scritto nel messaggio
...
> On Mon, 25 Jul 2005 04:33:25 GMT, Pandora wrote:
>
>> They call "yellow rice" because the grains are really yellow. It isn't
>> arborio.
>> It is the pre cooked rice, the one that doesen't overkook; the one that
>> has
>> separated grains also if you forget it on the fire and also if you mix
>> and
>> mix for long time; the one that Chinese people doesn't use.
>
> I understand now, thanks. We call it "converted" rice and the most
> famous brand is "Uncle Ben's".

Uhhh! Uncle Ben's !!!! It remembers me the very good "tortillas chips"))

When you said *yellow*, the thought of
> converted rice occured to me - but I'm too used to thinking of risotto
> as a restaurant dish or something to fuss over in the kitchen.
>
>> It is very good for rice salads and for risotti. It is no good to make
>> supplì.
>
> Supplì? That's a new one for me! Is this a representative recipe?
> http://www.recipezaar.com/57068

Oh Yes. This is a possible recipe, but is not the real roman recipe.
I have posted the recipe some days ago (but I don't remember well).!
Anyway i like supplì very much and I would eat them every minute.
They are food for gods (I say).
Anyway I saw the recipe over and i must say that red onion is too much
flavored;
I don't put chive but only parseley; the tomatoes shouldn't be fresh
(because the fresh are too waterfull); and mozzarella must be normal not of
bufala (because the bufala is too waterful); I don't put flours....and...
and I must say that the recipe is wrong! VERY Wrong !!!
They doesn't cook the rice and then put the fresh tomato inside (???????)...
No! How I said some posts ago, you must before make a Risotto with tomato
sauce and broth. Then you can make your supplì. If you are interesting I can
give you my recipe (like they do in Rome - I was born and lived in Rome for
many years).


> Thanks, here's Uncle Ben:
> http://www.unclebens.com/rice/default.aspx?prod=4

Oh! thank you! Anyway to make supplì you need white rice (Arborio).
Cheers
Pandora

Pandora > wrote:

> They call "yellow rice" because the grains are really yellow. It isn't
> arborio.
> It is the pre cooked rice, the one that doesen't overkook; the one that has
> separated grains also if you forget it on the fire and also if you mix and
> mix for long time; the one that Chinese people doesn't use. It is very good
> for rice salads and for risotti. It is no good to make supplì.
> Here is what I have found:
> http://tinypic.com/9bf7sg.jpgf

De gustibus non est disputandum, etc., but using parboiled rice for
risotto goes against the grain somehow. In fact, you have actually
provided an explanation: "separated grains". That is the opposite of
what one is supposed to look for in a risotto (and is the exact
counterpart to using chili peppers instead of black pepper in
"carbonara") - you end up making another, however tasty, dish. In this
case, the resulting dish would perhaps be more akin to a kind of pilaff.
Have you thought of posting your parboiled-rice recipe to
<news:it.hobby.cucina>, to provoke a riot or something? :-)

Victor

On Mon, 25 Jul 2005 20:33:39 GMT, Pandora wrote:

> > Supplì? That's a new one for me! Is this a representative recipe?
> > http://www.recipezaar.com/57068
>
> Oh Yes. This is a possible recipe, but is not the real roman recipe.
> I have posted the recipe some days ago (but I don't remember well).!

I'm not finding the recipe either.

> Anyway i like supplì very much and I would eat them every minute.
> They are food for gods (I say).
> Anyway I saw the recipe over and i must say that red onion is too much
> flavored;
<snip>
> They doesn't cook the rice and then put the fresh tomato inside (???????)...
> No! How I said some posts ago, you must before make a Risotto with tomato
> sauce and broth. Then you can make your supplì. If you are interesting I can
> give you my recipe (like they do in Rome - I was born and lived in Rome for
> many years).

Thanks, your way sounds better to me! Please post the recipe in a new
thread, no need to bury it here.

"Victor Sack" > ha scritto nel messaggio
...
> Pandora > wrote:
>
>> They call "yellow rice" because the grains are really yellow. It isn't
>> arborio.
>> It is the pre cooked rice, the one that doesen't overkook; the one that
>> has
>> separated grains also if you forget it on the fire and also if you mix
>> and
>> mix for long time; the one that Chinese people doesn't use. It is very
>> good
>> for rice salads and for risotti. It is no good to make supplì.
>> Here is what I have found:
>> http://tinypic.com/9bf7sg.jpgf
>
> De gustibus non est disputandum, etc., but using parboiled rice for
> risotto goes against the grain somehow. In fact, you have actually
> provided an explanation: "separated grains". That is the opposite of
> what one is supposed to look for in a risotto (and is the exact
> counterpart to using chili peppers instead of black pepper in
> "carbonara") - you end up making another, however tasty, dish. In this
> case, the resulting dish would perhaps be more akin to a kind of pilaff.
> Have you thought of posting your parboiled-rice recipe to
> <news:it.hobby.cucina>, to provoke a riot or something? :-)

Dear Victor, where is written that a risotto must be done only with white
rice?
I think that every rice dish ask for a particular kind of rice.
For example if you make the famous "Risotto ai porcini" (Risotto with
boletus edulis), it's better use the parboiled rice, because you haven't
whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
shellfish") wich recipe doesn't need a whipping with butter and Reggiano.
In risotto with spinach, the presence of a lot of vegetable give a certain
appearance of a mush to the rice; why underline it using white rice?
Are only few examples: you will unerstand the difference only after you have
tried to make in both ways!
About pepper on Carbonara, nobody know, actually, which is the original
recipe.
In IHC I 've heard of people who put cream in eggs and People who use only
Reggiano for this preparations.
I'm sure, like you, that "The kind of rice used for a risotto" would be a
good thread for every NG. But, you know, every people reason with his
brain...
Cheers
Pandora

"sf" > ha scritto nel messaggio
...
> On Mon, 25 Jul 2005 20:33:39 GMT, Pandora wrote:
>
>> > Supplì? That's a new one for me! Is this a representative recipe?
>> > http://www.recipezaar.com/57068
>>
>> Oh Yes. This is a possible recipe, but is not the real roman recipe.
>> I have posted the recipe some days ago (but I don't remember well).!
>
> I'm not finding the recipe either.
>
>> Anyway i like supplì very much and I would eat them every minute.
>> They are food for gods (I say).
>> Anyway I saw the recipe over and i must say that red onion is too much
>> flavored;
> <snip>
>> They doesn't cook the rice and then put the fresh tomato inside
>> (???????)...
>> No! How I said some posts ago, you must before make a Risotto with
>> tomato
>> sauce and broth. Then you can make your supplì. If you are interesting I
>> can
>> give you my recipe (like they do in Rome - I was born and lived in Rome
>> for
>> many years).
>
> Thanks, your way sounds better to me! Please post the recipe in a new
> thread, no need to bury it here.
You are right. Pheraps I've buried my supplì of last time .))
I will open another thread as soon as possible.
Cheers
pandora

ziab ha scritto:

>We haven't had, for quite a while, a real risotto flame; it was years
>ago: the major supporter of the degenerated version "add water all in
>once a never mix" conceded defeat ;-)

that was a joke compared to a possible dispute over the use of
parboiled rice for risotto with porcini mushrooms or with seafood ;-)

marilus

Pandora wrote:
> This morning I made RISOTTO AGLI SPINACI.
> (Very simple to do)
> here is the photos:
>
> http://tinypic.com/9ar583.jpg
> http://tinypic.com/9ar603.jpg
>
> Recipe for 2 persons:
> 200 grammes of yellow rice (I use riso Flora);
> 25 grammes of butter
> 3 teaspoons of EVOO;
> 1 onion chopped
> 3 cubes of frozen spinach;
> 1.5 litres of hot broth;
> 3 teaspoons of salt
> 1 tea spoon of white pepper
> 1 dusting of nutmeg
> 30 grammes of Reggiano (I put a cheese called "Castelmagno");
> -----------------------
> Boil the spinach and when cold, squash and mince them.
> Put on the fire a pot with broth and when it is hot turn off the fire.
> In a large frying pan put oil and butter. When the butter is liquefied put
> the onion and when this one become trasparent and soft add the spinach. Mix
> and season with salt, pepper and the nutmeg, then add the rice.
> Mix with a wood spoon adding few broth little by little (when broth is
> absorbed from the rice you add another ladle).
> Continue to mix till the rice is ready (about 15 minutes).
> At the end turn off the fire, put the grated cheese and mix again.
> Your Risotto agli spinaci is ready. Very good if you like vegetables!

Actually, such a recipe is very strange to me.
Doesn't seen anything I can imagine for a Risotto in a very italian good
cooking way.
But Pandora can make miracles! Tray, taste and evaluate.

Pandora > wrote:

> Dear Victor, where is written that a risotto must be done only with white
> rice?

"White rice" probably nowhere, but surely you mean the typical,
short-grain "risotto rice", as exemplified by arborio, carnaroli and
vialone nano? If you do, then indeed I would venture that most every
traditional recipe calls for such a rice and that no such recipe calls
for parboiled one.

> I think that every rice dish ask for a particular kind of rice.

Heartily agreed, risotto being one such dish. :-)

> For example if you make the famous "Risotto ai porcini" (Risotto with
> boletus edulis), it's better use the parboiled rice, because you haven't
> whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
> shellfish") wich recipe doesn't need a whipping with butter and Reggiano.

Eh, who says so? A lot of recipes for these risotti call for butter
and/or parmesan. Using or omitting either is a detail, not anything
fundamental.

> In risotto with spinach, the presence of a lot of vegetable give a certain
> appearance of a mush to the rice; why underline it using white rice?
> Are only few examples: you will unerstand the difference only after you have
> tried to make in both ways!

Ah, I have made it both ways, i.e. both risotto and pilaff. You see,
risotto, to me at least, is something that is defined by both its major
component (a certain kind of rice) and the method of its preparation.
Once cooked, it is creamy rice grains clinging to each other while still
retaining their individual bite. This creamy effect is achieved by
gradual rubbing off the outside starch of rice grains during stirring
with only a small amount of liquid present. The texture and mouthfeel
of the resulting rice is unlike anything you can achieve by using other
types of rice or methods of preparation. You say you aim for an
"appearance of mush" by adding the vegetable or other component - that
is not the same thing, and the same effect can be achieved with a
pilaff. I notice that your recipe still calls for gradual adding of
broth and for constant stirring. Considering the hardened parboiled
rice walls and the resulting separated grains, the reason is lost on me.
You could as well add all the broth at once, let the rice absorb it and
forgo the stirring. You could also use any other kind of rice, such as
Basmati. BTW, from what I gather, parboiled rice is actually produced
from the so-called Patna rice, originally from Bihar in northeastern
India.

Consciously or unconsciously, you seem to fail to see the difference
between "risotto" and "pilaff" - or maybe it is not important to you. I
can sympathise - both are a kind of rice porridge, so wanting to use one
name for both is understandable. You might even want to add the Russian
rice kasha and the Chinese congee/jook to what you call "risotto".
However, names are given to dishes (as to most other things) to
facilitate communication. In such cases as this one, it helps if one
avoids blurring the distinctions.

> About pepper on Carbonara, nobody know, actually, which is the original
> recipe.

Most people know, however, the traditional recipe which seems to be
pretty uniform. The tradition in question may be relatively new, but it
is there nonetheless.

> In IHC I 've heard of people who put cream in eggs and People who use only
> Reggiano for this preparations.
> I'm sure, like you, that "The kind of rice used for a risotto" would be a
> good thread for every NG. But, you know, every people reason with his
> brain...

Maybe I don't. :-)

Victor

"Victor Sack" > ha scritto nel messaggio
...
> Pandora > wrote:
>
>> They call "yellow rice" because the grains are really yellow. It isn't
>> arborio.
>> It is the pre cooked rice, the one that doesen't overkook; the one that
>> has
>> separated grains also if you forget it on the fire and also if you mix
>> and
>> mix for long time; the one that Chinese people doesn't use. It is very
>> good
>> for rice salads and for risotti. It is no good to make supplì.
>> Here is what I have found:
>> http://tinypic.com/9bf7sg.jpgf
>
> De gustibus non est disputandum, etc., but using parboiled rice for
> risotto goes against the grain somehow. In fact, you have actually
> provided an explanation: "separated grains". That is the opposite of
> what one is supposed to look for in a risotto (and is the exact
> counterpart to using chili peppers instead of black pepper in
> "carbonara") - you end up making another, however tasty, dish. In this
> case, the resulting dish would perhaps be more akin to a kind of pilaff.

I think you are perfectly right Victor.
Parboiled rice is never used in genuine cuisine.
Instead it could be used by fast food restaurats.
But if you plan to make a genuine risotto, preserve your parboiled rice for
your next rice salad!
Risotto is my speciality, and i've never used it and never will!
So keep up you good uses and keep parboiled rice away from your kitchen!

> Have you thought of posting your parboiled-rice recipe to
> <news:it.hobby.cucina>, to provoke a riot or something? :-)
>

Please no!!!!
We're still recovering from the last one!
Give us a break!

> Victor

Ste

Pandora > wrote:

> "Victor Sack" > ha scritto
> >
> > Eh, who says so? A lot of recipes for these risotti call for butter
> > and/or parmesan. Using or omitting either is a detail, not anything
> > fundamental.
>
> I hope you don't put cheese on fish!

Depending on the dish, most assuredly! The old, tired Italian rule of
never putting cheese on seafood is about as useful as the old, tired
rule of white wine with fish, red wine with meat, i.e. generally useful,
but very often not at all. Even in Italy there are any number of
established, traditional recipes of seafood with cheese. I wouldn't
generally want to prepare a delicate fish like, for example, trout with
cheese, but stronger-tasting fish like grilled eel (anguilla) or
swordfish (pesce spada) can go very well with cheese. Mussels (cozze)
are often baked with cheese. And who hasn't heard of lobster thermidor
(a French dish, but Italy is not the world)?

> > Ah, I have made it both ways, i.e. both risotto and pilaff.
>
> But I haven't spoke of pilaff!

Sure you have - your recipe is for a pilaff-like dish, I do declare!
:-)

> Pilaff (in many countries) is a way of
> cooking rice often used by chefs to shorten preparations time.
> OTOH Indian pilaff is a true recipe: needs patna or basmati rice and is
> served like side dish of meat.

Is that supposed to be a joke? Pilaff is a major component of cuisines
of a fair chunk of the world. It is extremely important in Persia
(where it was perhaps invented and refined). It plays a major part in
Turkish cuisine. It is *the* national dish of Uzbekistan. It is
ubiquitous all around Central Asia, the Mediterranean and the Arab
countries.

> The grains are separated but if you are able to cook this variety of rice,
> you can also obtain a certain creamy aspect.

Why compromise?

> IMHO, and I say again, creamy
> aspect is not the bettere thing for a seafish risotto.

This is an individual preference, telling me again that you prefer
seafood pilaff. :-) Nothing wrong with this, but this is not risotto.
;-~)

> If you like, you
> could make a boletus risotto, with arborio rice. But is not the same.
> Mushrooms are mush (like say the word ) and if you add white rice and
> then whip it with butter and parmesan, you'll eat a mush! Then, try to make
> a porcini or a seafish with converted rice
> you'll sea the difference )

You either overcook your mushrooms or choose ones of inferiour quality.
Good, self-picked fresh porcini, preferably smaller specimens, have a
rather firm texture. You might also try using chanterelles, preferably
those tiny, round-caped ones which also have a firm texture and
wonderful taste. Dried and reconstituted porcini usually also have a
non-falling-apart texture.

Victor

sf > wrote:

> Not sure why you switched from talking about converted rice to
> parboiled (minute rice). There's a big difference between them.

Ah, but we didn't and there isn't. They are the same thing. "Converted
Brand Rice" is a registered trade mark of Uncle Ben's parboiled rice.
Parboiled rice isn't really pre-cooked. Minute rice, on the other hand
is - and is a different animal. BTW, the word "parboiled" is widely
used on Italian labels for some reason and so is well known to most
Italians, untranslated.

> In any case, you're making me hungy. Do you have recipes for spinach
> pilaff and mushroom risotto that you can post here or better yet,
> under their own headings?

Here is a recipe I like very much. It is conventional and traditional
and there is nothing unusual about it. It is from _Cucina Italiana_,
published by the Accademia Italiana della Cucina. BTW, the cooking time
indicated in the recipe can often be a little too short.

Risotto ai funghi
Mushroom risotto

1 small onion
1/4 cup butter
9 oz porcini (cèpes)
scant 1 cup dry white wine
1 1/4 cups Arborio (risotto) rice
scant 4 1/2 cups meat stock
salt
freshly ground pepper
scant 1/4 cup grated Parmesan cheese

Chop and gently fry the onion in a saucepan with half of the butter
until transparent. Clean and chop the mushrooms, add to the pan and
stir. Pour in the wine, let it evaporate a little, then add the rice,
mixing and turning the grains until coated in the juices. Add 3
ladlefuls of hot stock and as it reduces add more, a little at a time,
to keep the rice moist. When the rice is al dente (10-15 minutes),
remove from the heat, season with salt and pepper, add the remaining
butter and the grated cheese and mix thoroughly. Cover and let stand
for 3 minutes. Serve accompanied by more Parmesan if desired.

Victor

Not sure why you switched from talking about converted rice to
parboiled (minute rice). There's a big difference between them.
In any case, you're making me hungy. Do you have recipes for spinach
pilaff and mushroom risotto that you can post here or better yet,
under their own headings?

TIA
``````````````````

On Tue, 26 Jul 2005 23:49:41 +0200, Victor Sack wrote:

> Pandora > wrote:
>
> > Dear Victor, where is written that a risotto must be done only with white
> > rice?
>
> "White rice" probably nowhere, but surely you mean the typical,
> short-grain "risotto rice", as exemplified by arborio, carnaroli and
> vialone nano? If you do, then indeed I would venture that most every
> traditional recipe calls for such a rice and that no such recipe calls
> for parboiled one.
>
> > I think that every rice dish ask for a particular kind of rice.
>
> Heartily agreed, risotto being one such dish. :-)
>
> > For example if you make the famous "Risotto ai porcini" (Risotto with
> > boletus edulis), it's better use the parboiled rice, because you haven't
> > whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
> > shellfish") wich recipe doesn't need a whipping with butter and Reggiano.
>
> Eh, who says so? A lot of recipes for these risotti call for butter
> and/or parmesan. Using or omitting either is a detail, not anything
> fundamental.
>
> > In risotto with spinach, the presence of a lot of vegetable give a certain
> > appearance of a mush to the rice; why underline it using white rice?
> > Are only few examples: you will unerstand the difference only after you have
> > tried to make in both ways!
>
> Ah, I have made it both ways, i.e. both risotto and pilaff. You see,
> risotto, to me at least, is something that is defined by both its major
> component (a certain kind of rice) and the method of its preparation.
> Once cooked, it is creamy rice grains clinging to each other while still
> retaining their individual bite. This creamy effect is achieved by
> gradual rubbing off the outside starch of rice grains during stirring
> with only a small amount of liquid present. The texture and mouthfeel
> of the resulting rice is unlike anything you can achieve by using other
> types of rice or methods of preparation. You say you aim for an
> "appearance of mush" by adding the vegetable or other component - that
> is not the same thing, and the same effect can be achieved with a
> pilaff. I notice that your recipe still calls for gradual adding of
> broth and for constant stirring. Considering the hardened parboiled
> rice walls and the resulting separated grains, the reason is lost on me.
> You could as well add all the broth at once, let the rice absorb it and
> forgo the stirring. You could also use any other kind of rice, such as
> Basmati. BTW, from what I gather, parboiled rice is actually produced
> from the so-called Patna rice, originally from Bihar in northeastern
> India.
>
> Consciously or unconsciously, you seem to fail to see the difference
> between "risotto" and "pilaff" - or maybe it is not important to you. I
> can sympathise - both are a kind of rice porridge, so wanting to use one
> name for both is understandable. You might even want to add the Russian
> rice kasha and the Chinese congee/jook to what you call "risotto".
> However, names are given to dishes (as to most other things) to
> facilitate communication. In such cases as this one, it helps if one
> avoids blurring the distinctions.
>
> > About pepper on Carbonara, nobody know, actually, which is the original
> > recipe.
>
> Most people know, however, the traditional recipe which seems to be
> pretty uniform. The tradition in question may be relatively new, but it
> is there nonetheless.
>
> > In IHC I 've heard of people who put cream in eggs and People who use only
> > Reggiano for this preparations.
> > I'm sure, like you, that "The kind of rice used for a risotto" would be a
> > good thread for every NG. But, you know, every people reason with his
> > brain...
>
> Maybe I don't. :-)
>
> Victor

"Victor Sack" > ha scritto nel messaggio
.. .
> Pandora > wrote:
>
>> Dear Victor, where is written that a risotto must be done only with white
>> rice?
>
> "White rice" probably nowhere, but surely you mean the typical,
> short-grain "risotto rice", as exemplified by arborio, carnaroli and
> vialone nano? If you do, then indeed I would venture that most every
> traditional recipe calls for such a rice and that no such recipe calls
> for parboiled one.

I call white rice to exeplifie, sure!
>
>> I think that every rice dish ask for a particular kind of rice.
>
> Heartily agreed, risotto being one such dish. :-)
>
>> For example if you make the famous "Risotto ai porcini" (Risotto with
>> boletus edulis), it's better use the parboiled rice, because you haven't
>> whip it with butter. Same thing for "Risotto alla pescatora" (Risotto
>> with
>> shellfish") wich recipe doesn't need a whipping with butter and Reggiano.
>
> Eh, who says so? A lot of recipes for these risotti call for butter
> and/or parmesan. Using or omitting either is a detail, not anything
> fundamental.

I hope you don't put cheese on fish!
>
>> In risotto with spinach, the presence of a lot of vegetable give a
>> certain
>> appearance of a mush to the rice; why underline it using white rice?
>> Are only few examples: you will unerstand the difference only after you
>> have
>> tried to make in both ways!
>
> Ah, I have made it both ways, i.e. both risotto and pilaff.

But I haven't spoke of pilaff! Pilaff (in many countries) is a way of
cooking rice often used by chefs to shorten preparations time.
OTOH Indian pilaff is a true recipe: needs patna or basmati rice and is
served like side dish of meat.

You see,
> risotto, to me at least, is something that is defined by both its major
> component (a certain kind of rice) and the method of its preparation.
> Once cooked, it is creamy rice grains clinging to each other while still
> retaining their individual bite. This creamy effect is achieved by
> gradual rubbing off the outside starch of rice grains during stirring
> with only a small amount of liquid present. The texture and mouthfeel
> of the resulting rice is unlike anything you can achieve by using other
> types of rice or methods of preparation. You say you aim for an
> "appearance of mush" by adding the vegetable or other component - that
> is not the same thing, and the same effect can be achieved with a
> pilaff. I notice that your recipe still calls for gradual adding of
> broth and for constant stirring. Considering the hardened parboiled
> rice walls and the resulting separated grains, the reason is lost on me.

The grains are separated but if you are able to cook this variety of rice,
you can also obtain a certain creamy aspect. IMHO, and I say again, creamy
aspect is not the bettere thing for a seafish risotto. If you like, you
could make a boletus risotto, with arborio rice. But is not the same.
Mushrooms are mush (like say the word ) and if you add white rice and
then whip it with butter and parmesan, you'll eat a mush! Then, try to make
a porcini or a seafish with converted rice
you'll sea the difference )
Anyway thank you for your interest in such argoment.

[CUT]

Cheers
Pandora

"sf" > ha scritto nel messaggio
...
> Not sure why you switched from talking about converted rice to
> parboiled (minute rice). There's a big difference between them.
> In any case, you're making me hungy. Do you have recipes for spinach
> pilaff and mushroom risotto that you can post here or better yet,
> under their own headings?

I can give my recipe of mushrooms risotto make with converted rice (yellow
rice
that cook in about 20 minutes).
But I Am sure that many italian person which came in RFC only to contradict
my recipes (and I underline that are my recipes) would certainly have
unpleasant thing to say.
Risotto is my speciality and I would like to share my recipes (not only of
risotto)with RFC, possibly without light a flame on every thing I say
Cheers
Pandora

Mi e' parso che ziab abbia scritto:

> We haven't had, for quite a while, a real risotto flame;
> it was years ago: the major supporter of the degenerated
> version "add water all in once a never mix" conceded
> defeat ;-)

Boring summertime: I tried to start a Passatelli flame but,
sadly, there wasn't enough energy in the air
--
Vilco
Think Pink , Drink Rose'

Victor Sack > wrote:

> When the rice is al dente (10-15 minutes),

My risotto always seems to take twice as long as the instructions say. I
have never figured out why. One day I will take a recipe from this
group, make it exactly as stated, and let y'all know how long it takes
to get to al dente. It's a puzzle I've been meaning to figure out for a
while.

serene

"serene" > wrote in message
. ..
> Victor Sack > wrote:
>
>> When the rice is al dente (10-15 minutes),
>
> My risotto always seems to take twice as long as the instructions say. I
> have never figured out why. One day I will take a recipe from this
> group, make it exactly as stated, and let y'all know how long it takes
> to get to al dente. It's a puzzle I've been meaning to figure out for a
> while.
>
> serene

I think of rice as I do potatoes -- both get done/al dente in EXACTLY 20
minutes; never less, no matter what.
Dee Dee

Dee Randall > wrote:

> "serene" > wrote in message
> . ..
> > Victor Sack > wrote:
> >
> >> When the rice is al dente (10-15 minutes),
> >
> > My risotto always seems to take twice as long as the instructions say. I
> > have never figured out why. One day I will take a recipe from this
> > group, make it exactly as stated, and let y'all know how long it takes
> > to get to al dente. It's a puzzle I've been meaning to figure out for a
> > while.
> >
> > serene
>
> I think of rice as I do potatoes -- both get done/al dente in EXACTLY 20
> minutes; never less, no matter what.

My risotto has never taken less than 30 minutes. I have no idea why.

serene